Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.
Hot Pack only
Roughly chop tomatoes. Put in large stock pot.
Add chopped onion, vegetables, salt, and sugar.
Simmer 10 minutes, stirring often.
Pour hot tomatoes into hot jar, leaving 1/2” headspace.
Add lemon juice (1 Tbsp. per pint, 2 Tbsp. per quart).
Remove bubbles, wipe rim clean, and place seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to directions below.
Processing with a Pressure CannerPlace the jars in the warm canner. Proceed to fill all jars placing them in the prepared hot canner. Put the lid on the canner leaving the weights off. Bring to a boil. Watch for the steam to start coming out the vent pipe in the lid.Allow the steam to 'vent' for 10 minutes then put the weights on. Use the proper weight for your altitude (check the chart below). This is when pressure will start to build. When the pressure reaches the pressure required for your altitude (check the chart below), that is when you’ll start your time. Process for the full time indicated, adjusting the heat as needed to maintain the correct pressure for the entire time.When processing time is completed, turn off the heat. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero. Do not try to speed up the cooling process.Remove the weight and wait 5 minutes.Open the lid to allow steam to escape. (Carefully, don't let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes.Take the lid off the canner and remove your jars. (Optionally, you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars.)Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.When the jars are cool, remove the metal bands, check the seals, and store the jars in a cool dark place.Processing Instructions for Pressure Canner (Hot Pack)Process pints for 15 minutes or quarts for 20 minutes, adjusting for altitude. Adjustments forPressure Canner Altitude – Weighted Gauge0-1,000 ft - 10 pounds1,001-10,000 ft - 15 poundsAltitude – Dial Gauge0-2,000 ft - 11 pounds2,001-4,000 ft - 12 pounds4,001-6,000 ft - 13 pounds6,001-8,000 ft - 14 pounds8,001-10,000 ft - 15 pounds
Adapted from: Ball Blue Book Guide to Preserving
Last Updated: 7/23/2021
Keyword canning stewed tomatoes, Home Canning, Pressure Canning
Recipe can be found at SimplyCanning.com https://www.simplycanning.com/canning-stewed-tomatoes/